Super Moist Banana Cake With Walnuts And Almonds Recipes

Steps:

• Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
• Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
• Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
• Pour batter into 2 greased and floured 8-inch round or square baking pans.
• Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
• Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Steps:

• Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
• Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
• Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
• Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
• When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
• You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)

Steps:

• Preheat oven to 325°F.
• Grease and flour a loaf pan.
• Cream the butter and sugar thoroughly.
• Add the bananas, eggs and vanilla; beat well.
• Sift together the flour, baking soda, and salt.
• Stir flour mixture into the banana mixture, alternating with the buttermilk.
• Add walnuts and mix well.
• Pour batter into prepared loaf pan.
• Bake at 325°F for 1 hour and 15 minutes.
• Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.

Steps:

• Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
• Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
• Mix flour, baking soda, and salt together in a bowl and set aside.
• Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
• Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
• Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
• While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

Steps:

• Topping.
• Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
• Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
• Stir in nuts;spread topping in prepared pan and let cool completely.
• Cake.
• Preheat oven to 350 degrees.
• Sift first four ingredients into medium bowl.
• Using electric mixer, beat butter and both sugars in large bowl until blended.
• Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
• Beat in dry ingredients just until combined.
• Spoon batter into pan.
• Bake cake until tester inserted into center comes out clean, about 55 minutes.
• Cool 15 minutes.
• Cut around cake and place platter over pan. Holding pan and platter together, turn over.
• Let stand 5 minutes then gently lift off pan.
• Cool at least 15 minutes for topping to set.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• 2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Sift then Combine the flour, baking soda, cinnamon, nutmeg, ground cloves and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
• 3.Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch pan.
• In a small bowl, mix mashed bananas with lemon juice, set aside.
• In a medium bowl, mix flour, baking soda and salt.
• Set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
• Spread on cooled cake.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.

Steps:

• Preheat oven to 180°C / 350°F / Gas Mark 4.
• Grease the loaf tin with margarine or butter, and line the tin with greaseproof baking paper.
• Peel the bananas and mash them with a fork and chop the walnuts roughly.
• Place the butter and brown sugar into a mixing bowl and blend together with a fork. Stir in the bananas and chopped walnuts. Mix in one egg and sift in half of the flour. Add the remaining flour, egg, oil and lemon juice then mix in a figure of eight.
• Pour the mixture into the loaf tin, smooth it level and place in the oven for 50-60 minutes.
• Make the topping by adding the icing sugar, soft cheese, butter and vanilla into a bowl and mixing it all together with a fork.
• Spoon the icing onto the cake and spread it evenly with a knife.